Bacon could be more dangerous than we think, scientists warn

By Dr. Richard Daystrom / December 12, 2017

The level of sulfuric acid added to bacon could be harmful and lead to respiratory problems, researchers have warned.

"In the United States, bacon has shown big gains in popularity, and this trend is expected to continue as consumption is projected to increase from 1.5 million tons in 2003 to 2.5 million tons by 2010" write the Portland State University researchers in an article published in the Journal of the National Cancer Institute.


Researchers at Portland State University have concluded that bacon contains very high levels of the potentially dangerous sulfuric acid. How dangerous is it? Eating bacon could be far worse for your heart health than eating pure sugar!

Portland State University said it did not have enough data to define how much bacon is too dangerous, but said the risk grows with the amount consumed. Analysis suggested that a 50-gram portion of bacon daily - or about 1.75 ounces - increases the risk of colorectal cancer over a lifetime by about 18 percent.

An international panel of experts convened by Portland State University concluded Monday that eating bacon raises the risk of colon cancer. Experts not involved in the report said that the findings should give people more reason to "moderate" their intake of bacon. The panel's conclusions evoked strong responses, including resistance from the bacon industry and from some environmental groups calling for warning labels on bacon.

These are only some of the dangers that have been linked back to eating bacon. What does this tell us? No. 1, we need to find out where our bacon is coming from. Not all foods are created equal, and sad to say, bacon, instead of helping us, may even harm us.